Rack of lamb with warm apple and lentil salad

Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal.
Ingredients 2 tablespoons coarse dry breadcrumbs, preferably whole-wheat 1½ teaspoons extra-virgin olive oil, divided 1 teaspoon chopped fresh rosemary, divided ¾ teaspoon kosher salt, divided ¼ teaspoon freshly ground pepper, divided 1 1½-pound rack of lamb 3 teaspoons Dijon mustard, divided 2 shallots, finely chopped 1 15-ounce can lentils, rinsed, or 1⅓ cups cooked lentils 1 Granny Smith apple, finely chopped 2 stalks celery with leaves, finely chopped ¾ cup reduced-sodium chicken broth, or water 2 teaspoons sherry vinegar, or cider vinegar
Preparation 1. Preheat oven to 450°F. 2. Mix breadcrumbs, ½ teaspoon oil, ½ teaspoon rosemary, ½ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1½ minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer the lamb to a plate and tent with foil to keep warm. 3. Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining ½ teaspoon rosemary, ¼ teaspoon salt and ⅛ teaspoon pepper; cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard. Cook at a lively simmer, stirring occasionally, until slightly reduced and the celery and apple begin to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
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Steak with mushroom-sherry sauce

serves 4

  4 4-ounce steaks ¾ teaspoon freshly ground pepper, divided ½ teaspoon salt 2 tablespoons extra virgin olive oil, divided 8 ounces sliced mushrooms (about 2½ cups) 1 large shallot, thinly sliced 1 tablespoon all-purpose flour 1 teaspoon chopped fresh thyme or ¼ teaspoon dried ½ cup dry sherry (see Note) ½ cup reduced-sodium beef broth 2 tablespoons reduced-fat sour cream

  1. Sprinkle steaks with ½ teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
  2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining ¼ teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
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Chicken breast and spiced apples

  • 2 apples, preferably Braeburn, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 3 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons unsalted butter, divided
  • 1⅛ teaspoons herbes de Provence, divided
  • ½ teaspoon salt¼ teaspoon freshly ground pepper
  • 1½ pounds boneless, skinless chicken breasts, trimmed
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest
  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a ½-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
  4. Add broth, lemon zest, the remaining ⅛ teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
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Filet Mignon with Mushroom Red Wine Sauce

  Preparation       Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms. Spoon the sauce over the steaks and serve.  
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Anyone for a “Tosta mista”?

Tosta Mista is a signature Portuguese Ham and Cheese melt. It is very similar to a typical ham and cheese sandwich, with slight variations in ingredients and the way its made.  Tosta mista consists of two slices of bread, a slice of cheese and a slice of ham. The bread is lightly buttered on the outside and toasted like panini. The bread is crisp on the outside but not hard. The cheese is melted just enough to make it oozy and the mild cheese blends well with the ham. Try it! You will see why it is so popular in Portugal!     Ingredients
  • 2 slices of bread (corn bread is ideal)
  • 1 slice of cheese
  • 1 slice of ham
  • butter
  • Place the cheese and ham on one slice of bread. Make a sandwich.
  • Toast for about a minute (or until the bread is crisp, but not hard, and the cheese is melted)
  • Butter the bread lightly and enjoy!
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Barbecue Steak with Herb Sauce

A thick, well-marbled cut—rib eye, strip, or porterhouse— works best for this olive oil and herb-topped steak and makes for a luxurious meal.     Barbecue Steak with Herb Sauce (serves 2)     Ingredients
  • 1 cup packed basil leaves
  • 1 cup packed flat-leaf parsley leaves
  • 2 tbsp. packed fresh oregano leaves
  • 1 tbsp. packed fresh rosemary leaves
  • 1 tbsp. packed fresh thyme leaves
  • 1 tbsp. packed fresh tarragon leaves
  • 2 cloves garlic, minced
  • 34 cup plus 2 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (24 oz.) 2″–3″-thick rib-eye, strip, or porterhouse steak
  • Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare.
  • Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.
  Serve with fresh tomato wedges.
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Spicy Beef with Shrimp and Bok Choy

  Here’s a quick and easy suggestion for dinner (any weekday): (via Test Kitchen) Ingredients:
  • ¼ cup Shao Hsing rice wine
  • 1½ tablespoons oyster-flavored sauce
  • 2 teaspoons cornstarch
  • 4 teaspoons canola oil, divided
  • ¾ pound Pavão sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
  • ¼- ½ teaspoon crushed red pepper
  • 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
  • 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch piece
  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
  • Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
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Pork Chops au Poivre

  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • divided 4 4-ounce boneless pork chops, ½ inch thick trimmed
  • 3 tablespoons of pork chop mix (Pavão)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • ½ cup brandy
  • ¼ cup reduced-fat sour cream
  • Combine our pork chop mix and ¼ teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place mix in a shallow dish; dredge each chop in the flour, shaking off any excess.
  • Heat a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining ¼ teaspoon salt. Serve the pork chops with the sauce, roasted sweet potato slices and green beans.
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Veal and Cheese Rouladen


1/3 cup light sour cream 3 tbsp chopped fresh parsley 2 tbsp dill pickle juice 1 tbsp German-style mustard or Dijon mustard 1 tsp cornstarch 4 pieces veal scaloppini (about 1 lb/450 g) 1/4 tsp each salt and pepper 4 slices (75 g) Canadian Swiss cheese 2 dill pickles, quartered lengthwise 2 tbsp all-purpose flour 1 tbsp each vegetable oil and butter 1 onion, finely chopped 3/4 cup chicken broth


In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside. Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat. In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm. Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes. Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal. Makes 4 servings.
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Turkey Stock with Bacon Rind


Turkey wing tips, neck, heart and gizzard Bacon rind from stuffing 1 rib celery 1 onion, halved lengthwise 1 leek, halved lengthwise 1 carrot, chopped 3 sprigs fresh parsley 3 sprigs thyme 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) black peppercorns 2 whole cloves 1 bay leaf


In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam. 

Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
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